> Alan Jones wrote:
> 
> I must admit that I'm surprised that the pemmican softens so much when it
> warms up.  This would be a good question for the Grassland Beef folks --
> they've been very responsive to my previous querstions.

Monounsaturated fats have a lower melting point than saturated fats. I think
the Grassland pemmican's fat has a higher percentage of monounsaturated fat.
I think this is because grass fed beef has a higher percentage of
monounsaturated fat.

-Tad